Lilly Higgins’ Beetroot & Barley Salad with Ballymaloe Diced Irish Beetroot | Ballymaloe Foods
Want to change a simple salad into something simply marvellous? This beetroot & barley salad from Lilly Higgins fits the bill. Barley, hazelnuts, a
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ballymaloefoods.ie.
Ingredients
- Ballymaloe Diced Irish Beetroot (415g jar, drained)
- 300g pearl barley
- 3 tbsp olive oil
- 1 tbsp red wine or balsamic vinegar
- 150g soft goat’s cheese
- 2 tbsp milk
- 200g mixed baby salad leaves
- 100g hazelnuts (toasted & roughly chopped)
- Salt & black pepper
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